If bread is to be set over night, a fourth of a compressed yeast cake is allowed to each loaf. If it is to be set in the early morning and baked about two in the afternoon, a half of a compressed yeast cake should be allowed to each loaf. A cupful of milk or water, a fourth cupful of water in which the yeast should be dissolved, a teaspoonful of salt, a tablespoonful of butter, drippings, lard or oleomargarine, and a tablespoonful of sugar, with from three to four cupfuls of flour are the proper proportions for one loaf of bread. If a slightly tough bread is desired, omit the shortening. Milk produces bread of finer texture than water, but bread of the latter keeps moist longer than that of the former.

Many authorities feel that bread should rise several times to secure the best flavor. Personally I find that excellent results may be obtained with two risings for bread, and only three for rolls, coffee cake and the like.